Pepper wash (I like my sidekick always podsoblyaet).

Remove the stalk with the seed.

Cans (0.5 l) wash and sterilize. Do this in the oven, turning them upside down on the grill. Turn on the oven for 5-7 minutes and all the banks are dry, sterile and hot.

Parsley wash, garlic peel and slice them.

Prepared pepper dipped in hot oil and fry, stirring, better under the hood. I roast many peppers as will fit in a 0.5 l jar, and this, depending on the size, somewhere around 7-10 pieces.

To prepare the marinade: 1 liter of water to boil, add sugar, salt, off in a minute to add the vinegar. This is enough for 8 jars (approx.) In each jar put 6 to 10 peas of black pepper and 1-2 pea allspice. Roasted pepper to get it on a plate. Immediately in oil to put the next batch of peppers (so to speak - for the continuity of the process). In each hot pepper quickly put 2-4 plates of garlic and a sprig of parsley...

"Stuffed" peppers quickly put in a jar, pour the hot marinade (if a lot of pepper, the marinade needs time to warm up) and roll up.

Suggest prepare more, very tasty because... all My love!

Bon appetit!